Add the squash and fennel, and combine with the onions. Turn the heat to high. Add the sherry, and let reduce for a few minutes. Add water or stock, and bring to a boil. Turn down heat and simmer for 20 minutes.

Purée the soup in batches (you may not need to use all of the broth) in a blender or food processor until the soup is completely smooth and very creamy. Season to taste with additional salt and pepper.

When serving, garnish each bowl with a spoonful of crème fraîche and some candied pumpkin seeds.

Candied Pumpkin Seeds

Ingredients

2 teaspoons unsalted butter 1⁄2 cup raw pumpkin seeds

1 tablespoon granulated sugar 1 pinch nutmeg

1 pinch cayenne pepper

1 pinch salt

Directions

Melt the butter in a small pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle with the spices and salt. Stir to coat well with butter and sugar, and cook a few minutes until they begin to pop and color slightly. Spread on a plate, and let cool.